I adapted this from a recipe I found in an old Nigel Slater cookery book called Real Food. I have adapted it to feed as many and as few as you require.
This recipe is one of our favorites from Maangchi's Big Book of Korean Cooking, our December 2019 pick for BA’s Cookbook Club. We like to think of this sweet and salty dish as a sort of vegetarian bulgogi. Marinating and pan-frying eggplant keeps it firm, flavorful, and chewy—almost meaty. The marinade glazes it as it cooks, so it glistens. Prepared this way, the eggplant looks very special, even though the recipe is easy. It’s a versatile dish that makes a great side for rice and many other preparations. The eggplant tastes wonderful right off the stove, but it’s even better after a few hours, when all the flavors have had time to mingle and deepen. Seek out Korean eggplants, if possible, which are sold in Korean markets. They are thinner than ordinary eggplants and the skin is more tender. But regular eggplants work, too.
Recipe video above. Tastes remarkably similar to McDonald's with the added bonus that it's bigger, it's healthier and you know exactly what goes in it! Toasting the breadcrumbs guarantees beautiful golden, truly crunchy fish fillets even though these are baked. Fry option - follow the dredge / crumbing / fry steps in this Schnitzel recipe.
This recipe is featured in our Recipe of the Day Newsletter. Sign up for it here to have our test kitchen-approved recipes delivered to your inbox! Get ready to have every other type of rice ruined for you. If you’re a stranger to the magical world of crispy Persian rice, or tahdig, let me tell you it’s a game changer. Literally translating to bottom of the pot, tahdig infuses long-grain rice with fragrant saffron and tons of butter to create a luxurious dish begging to be cracked. Given the fact that Nowruz (Persian New Year) is right around the corner, there’s never a better time to give this recipe a try! When I met my husband, I was thrusted into the world of Persian cooking, discovering a new frontier of rich stews and vibrant rices. I became determined to master tahdig for him, so I started shadowing his mother and aunt in the kitchen to learn their ways. While I might not be trying to become an ASMR influencer, I’ve now dedicated a huge chunk of my Instagram to videos documenting the sounds of crunchy rice (give the people what they want!). To put it simply, you par cook rice, then mix some with yogurt, egg, saffron and butter to lay on the bottom of the pot before you add the rest of the rice. You then rely on sound and smell to tell when the bottom has become golden brown perfection. This variety (my husband’s favorite) adds sliced potato first for a crispy starch on starch masterpiece that you’ll be picking at long before it hits the table to serve with any Persian stew or kebab (maybe my recipe for Fesenjan, a Persian pomegranate and walnut stew?!). Here are some tips to help you find success on your first go: 1. Rinse your rice well before soaking in salt water. You want to get off any excess starch, as well as letting the rice start to absorb some of that salty water. 2. Use a cheap non-stick pot! It always works better for an even crust that never sticks. 3. Trust your other senses! This is a Bird Box moment, so you want to make sure you hear a slow and steady sizzle and then pull it when the rice smells toasted and fragrant (it will resemble fresh popcorn!). Give potato tahdig a go. There’s never a better time for starch madness.
Discover a variety of delicious appetizer recipes for any occasion. From dips to small bites, you'll find the perfect starter for your next gathering.
Adapted from Food52, these pancakes are simple to throw together and make delicious use of an abundance of cabbage. I use 4 times the amount of cabbage called for in the original recipe (8 cups as opposed to 2), and I omit the shrimp, though I imagine the addition of shrimp would be very tasty. I like to serve these with a soy dipping sauce (as opposed to a mayonnaise-based one). The one below is one I've been using for years, but feel free to use your own.
Bohemian Yeast dumplings or Boehmische Hefeknoedel is a classic side dish that goes very well with any meat dish with a gravy, like Goulash.
Delicious and easy to make Turkish Sigara Borek. Deep fried Hallumi and fresh mint rolled in filo pastry.
These sweet apple latkas make a fine alternative to traditional latkas, at Chanuka or any other time of year.
This jeow bong recipe is a delightful blend of spicy, umami, and slightly sweet flavors.
A quintessential Polish comfort food, pierogies can be stuffed with potatoes, cheese, sauerkraut, or wild mushrooms. Here, dried porcini are combined with cremini mushrooms, adding a woodsy depth to the filling. Served with golden sautéed onions and sour cream, these dumplings make a delicious main dish.
Delicious gluten-free potato croquettes to serve as a side dish with Christmas dinner (or just for a normal dinner). Also low FODMAP and lactose-free.
Fattet Hummus- A traditional vegetarian Lebanese dish made with chickpeas, yogurt sauce and pita bread.
Recipe video above. An exciting way to use ground meat (mince) to make a quick stir fry that taste unbelievable! This is great made with chicken, turkey or pork. It also works with beef though it is better made with "white meats". Serve it over rice or vermicelli noodles to make rice bowls with shredded lettuce, carrots and cucumbers on the side (very classic Vietnamese meal!).**NOTE: If you reduce sugar then the pork will not caramelise as well and it will take longer to get colour on it!**
I'm showing you how to make Korean soybean sprouts side dish. Every family/restaurant has different ways to make this dish, like any other banchans are.
This is revolutionary: you put the raw chipped potatoes into cold oil, then heat it up. It sounds crazy, but it works. You’d think it would make them unbearably greasy but in fact you end up with crisp, oil-free fries of utter fabulousness. For US cup measures, use the toggle at the top of the ingredients list.
Fusion foods are created when ingredients, flavors, or a technique from one cuisine combine with those of another. I like to call these kinds of dishes “When Harry Met Sally” recipes. These recipes are born when you think two different things can’t possibly be friends because something will inevitably get in the way. But those two flavors keep bumping into each other (sometimes in your dreams) because — despite their differences — it’s just meant to be.
Perogies are a beloved comfort food that are easy to make and incredibly tasty. Whether you're a fan of classic potato and cheese perogies or
Jeow Bong is a Lao traditional paste that is versatile, warming and distinctively unique to the region. Due to it's bold flavors and ability to be paired with just about anything.
Nutty,scrumptious, addicting and wonderful Syrian cookies.
Briam is simple and absolutely delicious roasted vegetables, prepared Greek style. Potatoes, Zucchini, and Red onions tossed in a mixture of EVOO, garlic, parsley and spices, then roasted in saucy diced tomatoes. This is a healthy, vegan, text-book Mediterranean diet dish that can stand as a main course or served next to other entrees. See tips and suggestions in the notes.
These crispy and spicy harissa potatoes with yogurt are sweet, savory and just spicy enough. Serve them with lightly dressed greens or as a side dish on their own.
Jeow Bong is a Lao traditional paste that is versatile, warming and distinctively unique to the region. Due to it's bold flavors and ability to be paired with just about anything.
*Kokkteilsosa* in Icelandic, this recipe from *Cool Cuisine* (Traditional Icelandic Cuisine) by Nanna Rognvaldardottir surprised me - mainly due to her intro: "This universal dipping sauce became popular in Iceland in the 1960s & is served w/chips, hamburgers, fried & deep-fried fish, fried chicken & other types of fast food. Some people even put it on their pizza." IMO this sauce is much more unique to Iceland than it is universal to anywhere in the universe! (Time does not include chill time) *Enjoy* !
Mashed potatoes have earned their respect on most holiday dinner tables. They are such a staple, and for good reason. […]
Lepinja is a delicious Balkan Flatbread that is perfect for barbecue and picnics. It takes a little over an hour to make this easy flatbread recipe.
Original recipe found by Mom in Buffalo Evening News 1978
I made this my own way, using shredded chayote for some added green flavor and crunch. I also used crushed papaya seed for a bit of pepperiness.
Small pockets of dough are filled with cabbage and hard-cooked egg before baking. I'm Russian, and this recipe has been handed down from my grandma. They taste delicious, and are a great comfort food (or any other food).
This chilli sauce is big — big flavour, big kick, big reward. The name, however, derives from the fact that the recipe was given to me by my brother-in-law, Jim, Jimbo to me, but often known teasingly as Jumbo due to his compact size. I cannot have enough of this. I love it with prawns, with cold chicken, with chips, with everything. For US cup measures, use the toggle at the top of the ingredients list.
A tasty chicken and spicy rice dish to rival your peri-peri chicken shop! The slaw can work as side for other dishes too. Each serving provides 614 kcal, 41g protein, 50g carbohydrate, 26g fat,7g fibre.
The easiest recipe on the internet with only 5 ingredients required! It costs under £2.50 to make and there is minimal prep work required.
I grew up devouring English muffins; I have in no shame in confessing that at a certain time in my life, I could eat an entire package over the weekend. But as my palate has become refined, the commercial varieties have seemed floppy, flavorless, and overall uninviting. Not the type of stuff I want my kids eating. So we went to work developing a legendary English muffin recipe. English muffin dough, unlike some other breads, isn’t improved by heavy kneading. This minimal handling discourages strong gluten strands from forming, which means a more “open” structure--and in terms of English muffins, that adds up to nooks and crannies. The dough, coated in semolina and cooked briefly on the Baking Steel Griddle with clarified butter (which has a higher smoke point than regular butter), attains the perfect texture, with a crispy exterior and craggy interior just begging to be filled with butter. This is what storebought English muffins want to be when they grow up. I make a batch almost every week and my sons think they are amazing.
Klachln sind im Österreichischen die Haxen eines Schweines und daraus wird klassischerweise die Klachlsuppe in der Steiermark gekocht.
How to make Acorn Jelly (dotorimuk) from dried acorn powder. It's easier then you might think and tastes wonderful with my sauces (I have 2 sauce versions so you are bound to like one!). This jelly is low calorie and healthy - makes a great side dish or good as a salad meal.
Mayonnaise made with butter!
This scrumptious Garlic Butter Flatbread requires no yeast, and uses only 2 ingredients for the dough: self-rising flour and Greek yogurt.
Try these Musakhan rolls, made with shredded chicken, caramelized onions, olive oil and lots of sumac! An easy spin on a classic Palestinian dish with sweet and sour flavour notes. Must try!
